My wife made some salted caramel brownies today and damn are they good!
From Cooking Light:
Brownies: 3.38 ounces all-purpose flour (about 3/4 cup) 1 cup granulated sugar 3/4 cup unsweetened cocoa 1/2 cup packed brown sugar 1/2 teaspoon baking powder 6 tablespoons butter, melted 2 large eggs 1 teaspoon vanilla extract Cooking spray Topping: 1/4 cup butter 1/4 cup packed brown sugar 3 1/2 tablespoons evaporated fat-free milk, divided 1/4 teaspoon vanilla extract 1/2 cup powdered sugar 1 ounce bittersweet chocolate, coarsely chopped 1/8 teaspoon coarse sea salt
1. Preheat oven to 350°.
2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.
3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.
4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.